Fresh
Tomato Soup
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2 teaspoons olive oil
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1 small onion, finely chopped
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2 stalks celery, finely sliced
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3 cloves garlic, minced
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1 cup diced zucchini
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1 cup frozen corn kernels
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6 cups low-sodium, reduced fat chicken broth
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1-1/2 cups small dry pasta shells
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4 cups diced fresh tomatoes
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1 teaspoon fresh basil, chopped (1/2 teaspoon dried)
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1 teaspoon fresh oregano, chopped (1/2 teaspoon dried)
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1 teaspoon fresh thyme leaves, chopped (1/2 teaspoon dried)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon sugar
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1/4 cup plus 2 tablespoons grated Parmesan cheese
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Heat olive oil in a large pot or Dutch oven over medium high heat. Sauté onion and celery for about 5 minutes or until tender.
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Add garlic, zucchini and corn; sauté 5 minutes.
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Add chicken broth and bring to a simmer.
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Add pasta, tomatoes, basil, oregano, thyme, salt, pepper and sugar. Simmer until pasta is tender, 10 to 12 minutes.
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When served, top each bowl with 1 tablespoon Parmesan cheese.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6..................... |
| Amount Per Serving |
| Calories 2167.......................... Calories from fat 36 |
| ............................................................
%
Daily Value Total Fat 4g............................ 81 44 6% ......... Saturated Fat 1g 1 7% Cholesterol 4mg.....3 1% Sodium 797mg........ n 4 33% Carbohydrate 37g............ 12% ............Dietary Fiber 4g........ 14% Protein 19g................................................ 37% Vitamin A: 18% Vitamin C: 49% Folacin: 14% Calcium: 11%......... Iron: 17% Potassium: 18% |
Source: Modified from original source: California Tomato Commission accessed at http://www.eatcatomatoes.org
Provided by: frshtomtosoup.htm
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu